Luscious Lemon Curd!

Whisk constantly- Never leave your curd unattended!

With summer's heat on its way, we crave cool and refreshing foods that will curb the soaring 68 degree temperatures here in Seattle.  Try this easy as pie recipe for fantastic and fool proof lemon curd.

3 oz. (6 Tbs.) butter, softened at room temperature
2/3 cup Wax Orchard Fruit Sweet (reduce Fruit Sweet if using Meyer's Lemons)
3 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 Tbl. grated lemon zest
small pinch salt

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1.  In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
2.  In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. Don't let the mixture boil (or it may curdle).
3.  Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.

Yum!!  Enjoy!!